1. Bring water to boil in a large stock pot and add rigatoni or penne and cook until al dente. Reserve 1/4 cup of pasta water, Drain pasta and set aside.

2. Remove Italian sausage from casings.

3. In a large skillet over medium heat, drizzle olive oil and cook sausage

4. When sausage is done cooking remove from pan and place on plate with a paper towel. Leave the oil from cooking the sausage and add fresh grape tomatoes.

5. Sauté until the tomatoes start to burst.

6. Add garlic and sauté until garlic is fragrant, about 3 minutes. Add spinach and reserved pasta water and cook until wilted.

7. Add sausage and cooked pasta back into pan and stir to combine.

Plate and garnish with grated Parmesan, serve and enjoy!